jrafael

Here is the link to my bike pictures

https://www.bikeforums.net/showpost.p...postcount=3282

maddyfish

^^^^^That's alot of reflectors.

jrafael

There is not such thing as "too many reflectors"

part of my daily commute it's in a 8 line state road ( State Road 60 ) in Brandon, FL. Cars usually avg 60+ mph and the "bike lane" its pretty narrow, riding in the sidewalk it's even worst, tons of business that will increase my changes of getting hit 1000%, but to my advantage I always have the sun on my bike in the morning and in the afternoon so I know they are seeing something shiny

Artkansas 

That would be my recommendation. A good dense whole grain bread will take a lot of abuse.

uke

When I walked in college, I'd keep bread at the top of me backpack, after packing everything else in. That's what I'll do when biking in the fall.

NobylSpoon

You can get a plastic container like this to protect the bread, they are about $15

awc380

Even better than buying sweatshop flour and yeast is to buy a few acres of property and sow some wheat, and also cultivate your own little yeast colony. And make the paper for which to wrap your bread in.

You know...if you REALLY cared about biking. (?)

mconlonx

He could always make bread by hand. Y'know, like back before there were bread machines? Although I can see trouble down the road when he asks how to get an oven back to his place on his bike...

Nick The Great

I was expecting you to say you bought a handful of balloons and made a little 'floating trailer'

BMonei

Purchase flat bread.

Sirrus Rider

+1 For crustier bread. Americans eat dough for bread.

Torrilin

Baking bread isn't *that* hard. Flour, water, salt and yeast. That's it. Flatbreads like tortillas are supposed to be even easier (since I'm a damn gringa, I didn't grow up doing tortillas). Most pita is leavened, and I tend to stare at all the shaping and give up and make a "real loaf".

The main trick is learning to slow bread down enough that it fits into your schedule. A 24-36 hour rise cycle works for me. If I needed to do even longer rises, I would be better off going to a sourdough starter. Feed the yeastie beasties every day or so, and then you always have yeast... and they're a bit more flexible than commercial yeastie beasties.

Now if you don't have an oven, it's not a real viable option (some toaster ovens are enough of a real oven that they count). In my oven-less days, I tended to go for pasta instead... which has the side benefit of caring a lot less about being squished .

Elkhound

Pasta makes my blood sugar go up too high.

spider-man

To elaborate on my +1, I make my own bread using the "no-knead" method made famous by a New York Times article a few years back. (Google "no-knead bread" if you're interested.) It's better than bakery quality and cheaper to make. And I don't have to carry it to and/or fro on my bike.

Bike_UK

I often kneed and rest the dough the night before and then let it prove overnight in the refridgerator for baking in the morning.

Sourdough is great stuff but i have found that not everyone is keen on having to chew their bread!


If you are interested in baking your own bread, my favourite books are: https://www.amazon.com/Dough-Simple-C...6805179&sr=8-1 and https://www.amazon.com/Crust-Bread-Yo..._bxgy_b_text_b . The first deals with white, wholemeal, rye and sweet doughs, the second with sourdoughs and 'different' doughs.

mike

If the OP can't afford a rear carrier, it is no wonder he/she is eating squishy Wonder Bread instead of Kaiser rolls or French Bread.

It is no mere coincidence that the French eat strong bread and are a bicycle nation. Which came first, one has to ask...

Better days are coming, Mr. OP. Keep biking. Keep dreaming. Keep saving for that rear carrier and a box to carry bread.

Keep the dream alive.

Cosmoline

Handlebar Basket.

gerv 

Speaking of the bread the French eat, have you ever tried to transport French bread in a pannier? I always end up with it sticking up out of the pannier. Looks kind of cool, but I always manage to break it in two pieces as I mount the bike. (Don't ask how I manage this...)

spider-man

The proper way to transport a baguette is to perch it atop the brake hoods. Helps if you have non-aero levers. Don't forget to nibble as you ride.

Smallwheels

I use a cloth shopping bag to transport bread and big bags of chips. The bag has long handles that I can stretch over the handlebars. It hangs in front of the frame above the front wheel. Don't get any bags with short handles. They won't go over the handlebars as easily as bags with long handles.

I like to buy the 16" pizzas from Wal-Mart. I have a very wide and skinny bag into which the pizza will fit. I use a short rope to tie the handles of the bag to the loop on the top of my back pack. It hangs sideways and brushes the side of my arm but at least I can get it home. It is too big to fit panniers or inside baskets.

awc380

Quit your job/school and just start baking bread full time.
NOW.

wahoonc

I paid $5 for my last bread machine from the thrift shop...new in the box. I have seen a couple others there too. If it doesn't have the manual you can usually find one on line somewhere.

Aaron